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Bacon Mac & Cheese

 Bacon Mac & Cheese
Bacon and jalapeno pepper update ordinary mac and cheese, giving it great grown-up taste. I serve this comforting dish throughout the year.—Shelly Boehm, South Bend, Indiana
16 ServingsPrep: 35 min. Bake: 40 min.

Ingredients

  • 6 cups uncooked elbow macaroni
  • 1 pound bacon strips, chopped
  • 1 jalapeno pepper, seeded and minced
  • 3 cups 2% milk
  • 2 cups (8 ounces) shredded pepper Jack cheese
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash hot pepper sauce
  • 3 green onions, chopped

Directions

  • Cook macaroni according to package directions; drain and set aside.
  • Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp.
  • Using a slotted spoon, remove to paper towels; drain, reserving 1
  • tablespoon drippings. Saute jalapeno in reserved drippings. Add milk
  • and cheeses to pan; cook and stir until blended. Stir in the onion
  • powder, chili powder, salt, pepper and pepper sauce. Add the onions,
  • cooked bacon and reserved pasta to pan; mix well.
  • Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at

2 of 2

Bacon Mac & Cheese (continued)

Directions (continued)

  • 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until
  • heated through. Yield: 16 servings (3/4 cup each).
Nutritional Facts: 3/4 cup equals 438 calories, 26 g fat (13 g saturated fat), 75 mg cholesterol, 1,106 mg sodium, 26 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.